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20 • mins • prep • 20 • mins • cook
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4 • Serves
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Spiced Lamb Meatballs with Bulgur and Tahini Dressing

5/5 (2)


  • Meatballs
  • tick600 g lamb mince
  • tick1 onion, finely chopped
  • tick2 cloves of garlic, crushed
  • tick1 tsp ground cumin
  • tick1 tsp ground coriander
  • tick1 tsp smoked paprika
  • tick½ tsp ground cinnamon
  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick¼ cup Chantal Organics Hulled Tahini
  • tick2 tbsp lemon juice
  • tick1 clove of garlic, minced
  • tick2 tbsp Chantal Organics Extra Virgin Olive Oil
  • Bulgur Salad
  • tick1 cup bulgur wheat
  • tick1½ cups boiling water
  • tick1 cucumber, diced
  • tick150 g cherry tomatoes, halved
  • tick½ cup fresh parsley, chopped
  • tick1 handful fresh mint, chopped
  • tick1 lemon, juiced
  • tick3 tbsp Chantal Organics Extra Virgin Olive Oil


  • Step 1.

    In a large bowl, mix together the lamb mince, chopped onion, minced garlic, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Combine well.

  • Step 2.

    Shape the mixture into small meatballs.

  • Step 3.

    Heat olive oil in a frying pan over medium heat. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Turn them at times.

  • Step 4.

    To make the salad, prepare the bulghur according to packet instructions. Different brands vary in water quantity required.

  • Step 5.

    Once ready, fluff the bulgur with a fork and let it cool to room temperature. Add the cucumber, tomatoes, chopped parsley, and mint to the bulgur.

  • Step 6.

    In a small bowl, whisk together the lemon juice, extra virgin olive oil, season with salt and pepper. Pour the dressing over the salad and toss everything together.

  • Step 7.

    In a bowl, whisk together the tahini, lemon juice, garlic, and olive oil. Season with salt and pepper to taste. Thin the dressing with a little water to reach a pourable consistency.

  • Step 8.

    Serve the spiced lamb meatballs on the bulgur salad and drizzle with tahini dressing. Garnish with additional mint and parsley.

Chantal Organics Products used

Tahini Hulled
Extra Virgin Olive Oil

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